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Instructions:
- Preheat the oven to 400°F (200°C).
- Place the poblano peppers on a baking sheet and roast them in the oven for 10–12 minutes, turning once, until the skins blister.
- Transfer the roasted peppers to a bowl and cover with plastic wrap. Let them steam for about 10 minutes to loosen the skins.
- Carefully peel off as much of the blistered skin as possible without tearing the peppers.
- Cut a slit down the side of each pepper and gently remove the seeds.
- Stuff each pepper generously with shredded cheese, and add cooked ground beef or shredded chicken if desired.
- In a bowl, whisk together the eggs, flour, salt, and black pepper until smooth.
- Pour a thin layer of enchilada sauce into the bottom of a baking dish.
- Arrange the stuffed peppers in the dish and pour the egg mixture evenly over the top.
- Sprinkle the remaining cheese over the peppers.
- Bake for 25–30 minutes, until the mixture is set and lightly golden.
- Allow the dish to cool slightly before serving with additional enchilada sauce.
Variations
- Green Chile Version: Use green enchilada sauce and add chopped roasted green chiles to the filling for extra flavor.
- Meaty Rellenos: Mix seasoned ground beef or shredded chicken with the cheese for a heartier filling.
- Spicier Option: Add diced jalapeños or serrrano peppers to the stuffing.
- Southwest Style: Include black beans and corn with the cheese filling for a Southwestern twist.
Tips
- Poblanos with smooth, firm skins roast more evenly and are easier to peel.
- Avoid overfilling the peppers so they hold their shape while baking.
- If the peppers release moisture during baking, allow the dish to rest for a few minutes before serving to help it set.
- For a golden, bubbly finish, broil the dish for 1–2 minutes at the end of baking.
- Serve with Mexican rice, refried beans, or warm tortillas for a complete meal.
